Balsamic reduction is a cooking technique that involves reducing balsamic vinegar to create a thick, syrupy consistency. It's typically made by simmering balsamic vinegar until it reduces in volume and becomes more concentrated, resulting in a sweet and tangy sauce with a rich flavor profile. The reduction process can also include the addition of sugar or other ingredients to enhance the final product. Balsamic reduction is often used as a condiment for meats, vegetables, or salads, but it can also be incorporated into marinades, dressings, and sauces.